Bravo - K50 Chocolate Tempering Machine

Applications & Use Cases

• Producing tempered chocolate for confectionery, bakery, and patisserie items.
• Creating chocolate coatings for biscuits, cakes, and other snacks.
• Manufacturing chocolate bars, pralines, and other moulded chocolate products.
• Utilised in small to medium-scale artisan chocolate production facilities.
• Preparing chocolate for dipping fruits, nuts, and various confections.

Typical Specifications

Typical capacity

For this class of equipment, tank capacities commonly range from 8kg to 50kg, suitable for batch processing.

Power supply

Units of this type typically operate on standard industrial single-phase or three-phase electrical supplies, commonly 230V or 400V.

Temperature control

Most tempering machines feature precise digital temperature control for both heating and cooling cycles, crucial for achieving correct chocolate temper.

Heating method

Commonly employs a bain-marie or dry heating system, often with forced air cooling for efficient temperature management.

Material construction

Typically constructed from food-grade stainless steel for hygiene and durability, particularly for components in contact with chocolate.

Integrated features

Many units include a vibrating table and an enrobing belt, enhancing versatility for various chocolate applications.

Footprint

For this capacity range, units generally have a compact footprint, suitable for integration into existing production lines or smaller workshops.

Frequently Asked Questions

• What is chocolate tempering and why is it important?

  Chocolate tempering is a process of heating and cooling chocolate to specific temperatures to stabilise the cocoa butter crystals. This ensures a smooth texture, glossy finish, and prevents blooming.

• Can this machine handle different types of chocolate?

• What maintenance is typically required for a chocolate tempering machine?

• What are the benefits of an integrated enrobing belt?

• Is a used tempering machine a good investment?